Go Back
–+ servings

Homemade Nutter Butters

Smooth honey buttercream sandwiched between two crisp peanut wafers—they're salty, sweet, and so much better than the store-bought variety!
No ratings yet
Print Pin
Course: Dessert
Total Time: 2 hours
Servings: 14 cookies
Author: Mae Martin

Ingredients

For the peanut butter wafer cookies

  • ½ cup softened butter
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup creamy peanut butter (such as JIF or Skippy)
  • 1 large egg white, at room temperature
  • 1 cup all-purpose flour
  • ⅔ cup whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

For the buttercream filling

  • ½ cup softened butter
  • ½ cup creamy peanut butter (such as JIF or Skippy)
  • 1 tablespoon honey
  • 1 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • Milk, if needed to thin

Instructions

  • In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt, then set aside.
  • Using a hand mixer or a stand mixer fitted with the paddle attachment, whip together the softened butter, sugar, and light brown sugar in a large bowl until light and fluffy, around 3 minutes.
  • Mix in the peanut butter, followed by the egg white and vanilla extract. Once evenly combined, stir in the dry ingredients until a dough forms.
  • Wrap the dough in a square of plastic wrap and flatten to an approximate ¾'' thickness, then chill for at least 1 hour.
  • After an hour, unwrap the cookie dough and allow it to sit at room temperature for 5 minutes. In the meantime, preheat the oven to 350°F.
  • Place the dough onto a lightly floured work surface, then roll to ¼ to ⅛'' thickness. If desired, use a cookie stamp to emboss the surface of the dough with a Nutter Butter design, then use a cookie cutter to stamp out individual cookies.
  • Arrange the stamped cookies on a baking sheet lined with parchment paper, leaving about ¼ inch gap between each one. Bake for 12-15 minutes, until the surface of the wafers are firm, dry, and lightly golden around the edges.
  • Let the cookies cool to room temperature before assembling. In the meantime, prepare the frosting.
  • To make the peanut butter filling, beat the softened butter, peanut butter, and honey in a bowl until smooth. Add in the powdered sugar a little at a time, followed by the vanilla and salt.
  • Mix at a medium-high speed until the frosting is light and fluffy. If the buttercream is too thick, add milk one tablespoon at a time until the desired consistency is reached. Transfer the filling to a piping bag fitted with a nozzle attachment.
  • When ready to assemble, flip half of the cookies over. Pipe a layer of peanut frosting in the center of each wafer, then sandwich with the remaining cookies. Allow the filling to set completely before serving.
  • Leftover cookies can be stored in an airtight container at room temperature for up to 1 week or in the freezer for 3 months. Serve at room temperature.